Mediterranean Baked Eggplant with Lentils and Tahini Drizzle

Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Score the cut sides of the eggplant halves in a crosshatch pattern without cutting through the skin. Brush the cut sides with 2 tablespoons olive oil and sprinkle lightly with salt. Place on a baking sheet cut side up and roast for 30 minutes until tender.

3. 3

   While the eggplant roasts, rinse lentils under cold water. In a medium saucepan, combine lentils with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.

5. 5

   Add halved cherry tomatoes to the skillet and cook until they soften, about 5 minutes. Stir in cooked lentils, season with salt and pepper, and cook together for 2 more minutes to blend flavors. Remove from heat and stir in chopped parsley.

6. 6

   When eggplants are done roasting, spoon the lentil and tomato mixture evenly over each eggplant half. Return to oven and bake for 10 more minutes to meld flavors.

7. 7

   While eggplants bake, prepare tahini sauce: whisk tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.

8. 8

   Remove eggplants from oven, drizzle tahini sauce generously over the top. Garnish with additional fresh parsley if desired and serve warm.